This luxurious double chocolate pudding is silky, rich and creamy with the most incredible dark chocolate flavor. Both Dutch-processed cocoa powder and dark chocolate gives this homemade chocolate custard or pudding its deep color and rich, decadent flavor. You can serve this pudding warm or chilled, enjoyed plain or with fresh berries, or even used as a filling in cakes.
Don’t miss these ruby chocolate truffles, dark chocolate biscotti, and chocolate white chocolate chip cookies.
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Why You’ll Love This Recipe
Chocolate pudding is one of those retro desserts that most people grew up eating. Sweet, milky and mildly chocolatey, our moms spooned it into bowls for dessert, dolloped with whipped cream and sprinkled with crumbled cookies or graham crackers. And if things got extra fancy, we maybe even had it served in pretty trifle dishes or milkshake glasses, so we could admire all the lovely layers of chocolate and cream.
This pudding, though, isn’t your mom’s chocolate pudding. Made with dark chocolate and Dutch-processed cocoa powder, it only has enough sugar to balance the bitterness of the chocolate. Egg yolks add richness and transform this pudding into a more sophisticated chocolate custard. Finished with vanilla and a little butter, it’s rich, creamy, dark and so decadent.
When the pudding is served warm, it slips off your spoon with a silky, ganache-like texture. And when it’s chilled, it firms up to a thick, creamy consistency, like chocolate pots de crème.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Dutch-Processed Cocoa Powder. A few tablespoons of cocoa powder adds more depth to the chocolate flavor, and gives the chocolate pudding a rich, dark color. I used Drost Dutch-Processed Cocoa Powder in today’s recipe, but I also love Rodelle.
- Dark Chocolate. The majority of the chocolate flavor in this pudding comes from dark chocolate. I used a 55% dark chocolate bar from Chocolove, which I love for baking, truffles and ganache. I wouldn’t recommend using chocolate chips, which don’t melt smoothly.
- Granulated Sugar. Adds sweetness to balance the bitterness of the cocoa powder and dark chocolate.
- Corn Starch. Thickens the pudding.
- Salt. Enhances the flavor of the chocolate.
- Egg Yolks. Adds richness and thickens the pudding.
- Milk + Cream. For the best flavor and texture in your pudding, don’t use skim or low fat milk. A combination of whole milk plus half and half or cream (even heavy whipping cream) will give your pudding the richest flavor and creamiest texture.
- Vanilla Extract. Flavor.
- Unsalted Butter. A little butter added at the end makes the pudding silky, smooth and shiny.
Instructions
- In a saucepan, whisk together the cocoa powder, corn starch, sugar and salt. Whisk in the egg yolks and 1/2 cup of the milk until smooth. Whisk in the rest of the milk and the cream.
- Set the pan over medium heat. Cook the pudding, whisking constantly (although not vigorously), until it starts to thicken and comes to a boil, then continue to whisk and boil the pudding for 1 minute. This process should take anywhere from 12-15 minutes.
- Remove from the heat. Stir in the vanilla, butter and 5 ounces of the chopped chocolate, until melted and smooth.
- Pour the hot pudding through a mesh strainer to remove any bits of cooked egg.
- Spoon the pudding into individual serving dishes. Let cool at room temperature for 15 minutes and serve warm, or refrigerate for several hours and serve chilled. Before serving, garnish the pudding with the remaining 1 ounce of chopped chocolate.
Frequently Asked Questions
What kind of cocoa powder should I use for pudding?
For the best flavor and the richest color, use a good-quality Dutch-processed cocoa powder (not a “natural” cocoa powder). I love Drost cocoa powder, with its super-fine texture and incredible flavor.
What’s the best chocolate to use?
The brand of chocolate doesn’t matter too much, but choose a good-quality dark chocolate bar with great flavor. Don’t use chocolate chips, which won’t melt smoothly in your pudding. For reference, I used a chocolate bar with 55% cacao content. If you choose a much darker chocolate, you may need to increase the sugar a bit. Similarly, if you use a sweeter chocolate, decrease the granulated sugar in the recipe.
Can I use this recipe to fill a chocolate cream pie?
You can, but it’s quite rich for a pie. I have a great chocolate cream pie recipe you can try instead. It’s famous with my family and friends, sets up perfectly, and isn’t quite so thick and rich as this pudding.
Will the pudding thicken without using corn starch?
It won’t be quite as thick when chilled, but you can certainly eliminate the corn starch and just let the egg yolks thicken the pudding to consistency like chocolate custard.
Does the pudding need to be strained?
You don’t “have to” strain the pudding, but I encourage it. This will remove the chalazae, the spiral bands of tissue that suspend the egg yolks in the center of the whites.
What should I serve with chocolate pudding?
- This pudding is fantastic served on its own, just with a sprinkling of chopped chocolate for texture. I love it both warm and chilled.
- If you like fruit with chocolate, serve it with fresh berries and whipped cream.
- Layer it into a trifle with chocolate cake, whipped cream, chopped chocolate and toffee bits for a decadent dessert.
- Use it as a filling between chocolate cake layers for a luscious, moist cake.
- Make mini desserts in glass jars or individual trifle dishes by layering the chocolate pudding with whipped cream and cake crumbs or crushed graham crackers.
Can I make pudding in advance?
Yes, you can make the pudding up to 3 days in advance. While it’s hot, spoon it into individual serving dishes or ramekins. Let cool, then cover each ramekin with plastic wrap. Serve chilled, or bring to room temperature for an hour before serving. For warm pudding, you’ll need to make it right before serving.
Can I double this recipe or cut it in half?
Yes, you can easily adjust this recipe to double it or cut it in half. If you double the recipe, it will take a few minutes longer to thicken and come to a boil. Likewise, a smaller batch will thicken and boil more quickly.
How many servings does this recipe make?
This recipe makes about 2 1/2 cups of chocolate pudding, so you can get 5 1/2-cup servings, which is plenty since it is so rich.
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Dark Chocolate Pudding
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Ingredients
- 2 tbsp Dutch-processed cocoa powder
- 1 tbsp corn starch
- ⅓ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large egg yolks
- 1 cup whole milk
- ½ cup cream or half and half
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 6 oz good-quality dark chocolate (55% cacao), roughly chopped
Instructions
- In a saucepan, whisk together the cocoa powder, corn starch, sugar and salt. Whisk in the egg yolks and 1/2 cup of the milk until smooth. Whisk in the rest of the milk and the cream.
- Set the pan over medium heat. Cook the pudding, whisking constantly (although not vigorously), until it starts to thicken and comes to a boil, then continue to whisk and boil the pudding for 1 minute. This process should take anywhere from 12-15 minutes.
- Remove from the heat. Stir in the vanilla, butter and 5 ounces of the chopped chocolate, until melted and smooth.
- Pour the hot pudding through a mesh strainer to remove any bits of cooked egg.
- Spoon the pudding into individual serving dishes. Let cool at room temperature for 15 minutes and serve warm, or refrigerate for several hours and serve chilled.Before serving, garnish the pudding with the remaining 1 ounce of chopped chocolate.
Notes
- You can make homemade pudding up to 3 days in advance, although it does become very thick when chilled, so you should spoon it into your individual serving dishes while it’s warm.
- Cover the dishes with plastic wrap and refrigerate until ready to serve.
- Either serve cold, or let the pudding warm up to room temperature before serving.
I had the craving for something chocolate-y bad. All I had was droste cocoa powder. I didn’t have the time or patience to make brownies (which are amazing with droste cocoa powder *best brownies ever*).
I found this recipe and made do with the ingredients I had.
I halved the recipe, but put in one egg yoke instead of two. I also doubled the droste cocoa powder (4 tbls instead of 2)- because I did not have dark chocolate on hand- if I did, I doubt I would have made this pudding.
It came out GREAT. I could immediately tell that the dark chocolate would have made it AMAZING. It was definitely tasting one note, and I am certain that adding the dark chocolate gives you those rich layers of chocolate-y goodness. But regardless, it fixed my cravings, was quick and easy, and most importantly, it was WAY superior to supermarket chocolate pudding.
Oh—and I didn’t strain it through a mesh strainer. There were tiny lumps of cooked eggs, but I didn’t mind this. They didn’t taste like anything. I may add some nuts or chia seeds next time to hide the cooked egg bits (Yes, I am that lazy)